Category Archives: Recipes

Here is every recipe on the site listed chronologically, from the newest to the oldest. To see recipes by category, check out our visual recipe index.

Recipe: Favorite Pie Crust

Posted on June 30, 2016 by Burnt My Fingers

This pie crust is based on Christopher Kimball’s method in the Cook’s Bible, with a few important tweaks. He uses only butter but I would insist on at least some animal fat if serving with a Texas-style barbecue meal. Makes one … Continue reading →

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Recipe: Buttermilk Pie a la Micklethwait

Posted on June 30, 2016 by Burnt My Fingers

I was inspired by the life-changing buttermilk pie at Micklethwait’s Craft Meats in Austin, and this is pretty close in my opinion. It’s based on a Southern Living recipe which is what I expect the Micklethwait pastry chef would be … Continue reading →

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How to cook and eat milkweed buds

Posted on June 21, 2016 by Burnt My Fingers

We’re back with the milkweed. The sprouts we were sautéing whole a couple weeks ago are now 3 feet high and producing clusters of buds that very quickly blossom into pretty purple flowers. Should we pick, cook and eat milkweed buds? Of … Continue reading →

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Recipe: Sourdough Rye with Anise and Caraway

Posted on June 9, 2016 by Burnt My Fingers

This pleasing sourdough rye started with a need to use up some white rye flour, but more common medium rye would work fine. Makes one two-pound loaf. Ingredients: 200 g refreshed whole rye starter @100% hydration 375 g (1 1/2 … Continue reading →

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Recipe: Maachere Jhol (Bengali Fish Stew)

Posted on June 7, 2016 by Burnt My Fingers

Maachere jhol is a classic Bengali fish meal simmered in a rich curry sauce. This gravy is called jhol. You can use almost any type of fish. Salmon and mahi mahi are popular choices. Sea bass, cod, tilapia and flaky … Continue reading →

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Recipe: Sautéed Milkweed

Posted on May 31, 2016 by Burnt My Fingers

Milkweed appears in mid-May in my back yard in upstate new York. The plants have distinctive paddle-shaped leaves opposite each other and hollow stalks that ooze white liquid when cut. When they’re young, the whole above-ground plant can be eaten. … Continue reading →

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Recipe: Pickled Ramps Bulbs

Posted on May 26, 2016 by Burnt My Fingers

At their prime, ramps bulbs have a taste between garlic and onion. Add one or two of these pickled ramps bulbs on the side of a serving of roasted meat for a flavor bomb. Proportions are for about a half … Continue reading →

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Hindbeh (Lebanese-style sautéed bitter greens)

Posted on May 24, 2016 by Burnt My Fingers

Here’s a way to cook and eat dandelion greens. They’re still bitter, so this dish would make a nice complement to more unctuous foods in. Serves 8. Ingredients: Dandelion greens or other bitter green, 1 gallon or so, carefully picked … Continue reading →

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Recipe: The Ultimate Ramen Hack

Posted on May 12, 2016 by Burnt My Fingers

By ramen I mean Shin Ramyun, of course, though this would probably work with another brand. This ultimate ramen was inspired by a similar recipe in the highly recommended Koreatown cookbook. The egg and cheese combine to create a savory … Continue reading →

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Recipe: Sautéed Spinach

Posted on May 10, 2016 by Burnt My Fingers

There are two keys to successful sautéed spinach: wash the hell out of the raw leaves, and then cook the leaves with no additional water after washing. This will eliminate the fails that affect most spinach preps. Serves 4 as … Continue reading →

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